Tomatillo-Cilantro Sauce
"From the cookbook The Voluptuous Vegan. This is considered a Mexican dish."
photo by Rita1652
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
2 cups
ingredients
- 1⁄4 lb tomatillo
- 1⁄2 small green pepper, deseeded, cut into 1 inch pieces
- 1⁄4 cup fresh flat leaf parsley, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1⁄2 jalapeno, destemeed, and deseeded
- 1 scallion, chopped
- 4 slices white bread, crust removed, and torn into pieces
- 1 cup water
- 1⁄2 teaspoon salt
directions
- Preheat broiler.
- Remove the stems and husks from the tomatillos and rinse them. Place the tomatilloson a broiler pan and broil until the skins blister, crack, and begin to blacken. Remove from the broiler and cut off any black spots.
- Put all ingredients (including tomatillos) in a blender and blend until smooth. Just before serving, heat just the amount you'll be serving.
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Reviews
-
Delish I kept it simple carb and gluten free skipping the bread. Kicked up the chilis we like it hot. Thanks Made for Zingo ZWT #8 Lively Lemon Lovelies.
RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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